Buko Salad

Instructions

1. Prepare the coconut
   Open the young coconuts, drain the water (you can save it to drink separately), and carefully scrape out the soft meat. Cut the coconut meat into thin strips and set aside in a large mixing bowl.
2. Mix the dressing
   In a medium bowl, combine the sweetened condensed milk and cream of coconut, whisking until smooth and well incorporated. Fold in the whipped cream gently to maintain its airy texture.
3. Combine fruit ingredients
   Add the drained fruit cocktail, pineapple chunks, mandarin oranges, maraschino cherries, nata de coco, and kaong to the bowl with the coconut strips. Gently toss to mix all fruits evenly.
4. Add the dressing
   Pour the creamy dressing over the fruit mixture. Using a large spatula or spoon, fold everything together gently until all ingredients are evenly coated with the dressing. Be careful not to crush the fruits.
5. Chill before serving
   Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight to allow flavors to meld and the salad to set properly. The longer it chills, the better the flavors will combine.
6. Serve and garnish
   When ready to serve, transfer the Buko Salad to a decorative serving bowl or individual dessert cups. Sprinkle with toasted coconut flakes for garnish and added texture.